1. Prepare your ingredients: Start by ensuring your raspberries are frozen solid. If using fresh lemons, juice them to get your 1/2 cup of fresh lemon juice. Measure out your sugar, water, and ice cubes.

2. Combine the berries and liquid: Carefully add the frozen raspberries, fresh lemon juice, and cold water into your blender.

3. Add the sweetener: Pour the granulated sugar into the blender with the other ingredients. This is where you can initially add less and taste later if you prefer a less sweet drink.

4. Blend until smooth: Secure the lid on your blender and blend on high speed until the mixture is completely smooth and no berry chunks remain. This might take 30-60 seconds, depending on your blender’s power.

5. Incorporate the ice: Once smooth, add the ice cubes to the blender.

6. Blend again for a frosty texture: Blend again until the ice is fully crushed and incorporated, creating a thick, frosty smoothie texture. If it’s too thick, add a tablespoon or two more cold water until you reach your desired consistency.

7. Taste and adjust: Pour a small amount into a spoon and taste. If it’s not sweet enough, add a little more sugar (or your chosen sweetener) and blend briefly. If it’s too tart, a tiny bit more sugar will balance it out.

8. Serve immediately: Pour the pink lemonade smoothie into glasses. Garnish with a fresh lemon slice and a few fresh raspberries, if desired, for an extra pop of color and freshness.